Japanese scientists have found that radish, lettuce, bean sprouts, peas and pumpkins contain a special amylase, which can remove the toxicity of nitrosamines and benzopyrene and make them lose their carcinogenic effects. The anti-cancer effect of tomato mainly contains lycopene, which interferes with the molecules that destroy the genetic material DNA and causes cancer in human body.

In addition, a new study shows that products such as tomato sauce and tomato juice contain highly effective antioxidants, which can reduce the risk of prostate cancer.

After analyzing the eating habits and history of prostate cancer of more than 47,000 men, the researchers found that people who eat tomato products at least twice a week have a 24% lower risk of prostate cancer.

The first author of this research report is Dr. Edward Giovannucci, who works in the School of Public Health of Harvard University and Brigham Gynecology Hospital. This study supports previous studies on food, especially tomato products. Tomato is rich in lycopene, which is an efficient antioxidant.

Giovannucci said that according to his opinion, lycopene can absorb anaerobic free radicals, which are chemicals produced during metabolism and will destroy the genetic structure of cells.